Good for the Soul: Homemade Chicken Soup

Most of us growing up when we were sick, soup was what we ate. And the top choice was some form of chicken soup. Campbell’s Chicken Noodle soup from a can was in our cupboard growing up. While my Mom was a good cook and did make soup, I don’t remember her ever making a chicken soup. I do make a couple of soups such as Slow Cooker Thai Chicken Rice Soup, but never the traditional chicken soup.

Not that this recipe is very traditional. I’ve made it with some healthy flu fighting ingredients such as garlic, ginger, turmeric, fresh herbs, and orzo pasta. It is a step-up from canned soups. This is a quick and simple recipe. There are the traditional ingredients of onion, celery, carrots, chicken, and chicken broth, but the addition of the garlic, ginger along with fresh rosemary and thyme kicks it up with a more complex flavor.

Now if you are sick with cold, flu, or stomach bug, a more complex flavor may not be what you are going for, but instead something warm and liquid to fill your belly. And that’s fine, but just because you are sick doesn’t mean your taste buds should suffer or the people you share meals with.

Make a big pot of this homemade chicken soup with orzo pasta, it will become a family favorite.

Homemade Chicken Soup

Ingredients

  • 1 tablespoon olive oil
  • 6 cloves of garlic, minced
  • 1 yellow onion, diced
  • 2-3 large carrots, thinly sliced
  • 2-3 celery stalks, roughly chopped
  • 1 tablespoon fresh grated ginger
  • 1 teaspoon ground turmeric)
  • 6-8 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon freshly chopped rosemary
  • 1 teaspoon freshly chopped thyme, stems removed
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 cup small pasta
  • 2/3 cup frozen peas

Preparation

  • - Place a large dutch oven over medium high heat and add in oil. Once oil is hot, add in garlic, onion, carrots and celery; cook for a few minutes until onion becomes translucent.
  • - Next add in grated ginger and turmeric. SautĂ© for to let the spices cook a bit for about 30 seconds, then add in chicken broth, chicken breast, rosemary, thyme, salt and pepper.
  • - Bring soup to a boil, then stir in pasta. Chicken should be covered with broth.
  • - Reduce heat to medium low and simmer uncovered for 25 minutes or until chicken is fully cooked.
  • - Once chicken is cooked, remove then shred the chicken with two forks. Add chicken back to pot then stir in frozen peas. If the soup is too thick then add more broth.
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